Potato Capsicum Bhath

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Potato and Capsicum are twin veggies which when combined taste heavenly. I have already put up Alu Capsicum Masala, Capsicum Sukke before and it was well received. Also as another of the rice based one pot meals, I am adding yet another to the already long list on this blog. Unlike Vangi Bhath, this is made from wet masala from scratch.

What you need to have:

1. Basumathi rice – 1 cup

2. Capsicum chopped – 2 cups

3. Potatoes chopped – 1 cup

4. Onions chopped – 2/3 cup

5. Tomato puree – 1/2 cup

6. Garam Masala powder – 1/2 Teaspoon

7. Cinnamon – 1″ piece

8. Cloves – 3-4

9. Cardamom -2

10. Bal leaf pieces- A few

11. Kishmish – A handful

12. Cooking oil – 3-4 Tablespoons

Basumathi Rice

Ingredients of Potato-Capsicum Bhath

Ingredients of Wet Masala

Ingredients of Wet Masala:

1. Fresh grated coconut – 2 Tablespoons

2. Dalia Dal – 1 Teaspoon

3. Red chillies – 5-6

4. Onion(small) – 1

5. Garlic pods – 5-6

6. Chopped Coriander leaves – 1 Tablespoon

7. Tomato – 1 (small)

8. Turmeric powder – 1 Teaspoon

What you do with what you have:

1. Wash, chop capsicum and potatoes into 2″ pieces. Wash, peal and chop onions lengthwise as well. Puree tomato in the mixer and keep them all aside in a plate as shown in image 2.

2. Wash rice drain water and allow it to dry for about 15 minutes as shown in image 1.

3. Grind the ingredients of wet masala in the mixer adding sufficient water in steps to a fine consistency .

4. Place a pressure cooker on the flame with 4-5 tablespoons of cooking oil in it. When heated add bay leaves. As you fry add cardamom, cloves and cinnamon to it.

5. When its done frying add Kishmish and chopped onion to it and salt stirring until the onion turns transparent. Now add garam masala powder and tomato puree to it and let it cook for a while on low flame.

6. When it thickens add chopped Capsicum and potatoes to it and also wet ground masala from step 3 to it and let it cook for a while till the water evaporates.

7. Lastly add rice from step 2 to it and add required quantity of water proportionately and set the cooker closing the lid for about 25 minutes till done.  Ready to serve Potato-Capsicum Bhath is as shown in the image below.

Ready to serve Potato-Capsicum Bhath

Enjoy with any salad of your choice or even plain curds.

Potato-Capsicum Bhath with Tomato-Onion salad

How long it takes: 60 minutes

Number of servings: 3


18 thoughts on “Potato Capsicum Bhath

    Asha said:
    February 12, 2010 at 6:13 pm

    Mouthwatering just to look at it, great recipe.

    sowmya said:
    February 12, 2010 at 7:55 pm

    lovely recipe..looks yumm with the raitha

    Aparna said:
    February 12, 2010 at 7:56 pm

    Beautiful. I love the combination of capsicum and Alu will try this recipe soon.

    Madhu said:
    February 13, 2010 at 12:00 am

    looks very tasty.. love the big peices of capsicum..Perfect with Raitha.Yum..

    prathibha said:
    February 13, 2010 at 10:48 am

    Looks very yummy..Even I have a version in my blog…

      prathibalrao responded:
      February 13, 2010 at 3:13 pm

      Hi Asha, Sowmya, Madhu,

      Thanx a lot for all your comments which is really welcome.

      prathibalrao responded:
      February 13, 2010 at 3:13 pm

      Hi Prathibha,

      I just saw ur version of the recipe now.

    Saranya said:
    February 14, 2010 at 10:06 am

    Hello Madam,

    I usually do a vegetable rice with coconut, green chillies, cashews, tomatoes, pudhina, cilantro and poppy seeds for the wet masala. I had been looking for a different type of wet masala and use of dal is quite new! I just prepared your version and it came out very well! Thanks a lot! Do let me know different types of wet masalas for rice!

      prathibalrao responded:
      February 14, 2010 at 12:19 pm

      Hi Saranya,

      I have already put up a few rice items on this blog like the vagi bhath, mint rice , jeera rice etc.., Do check out please.

    Anjali said:
    February 16, 2010 at 1:21 pm

    Would love to try this, but tell me if we don’t have to keep the weight to the pressure cooker, bcoz u say we have to heat it for 25 mins.And how much water is required- is it double or a little more than that?

      prathibalrao responded:
      February 16, 2010 at 2:42 pm

      Hi Anjali,

      You have to place the weight and cook it as you do the normal pulav.After the seasoning you have to add rice and cook it for 25 minutes as mentioned.

      prathibalrao responded:
      February 16, 2010 at 3:49 pm

      Hi Anjali,

      Since it is Basumathi rice it is normally 1and 1/2 times the quantity of rice. Only thing one can add 1/4 glass more for all the veggies and the masala which we add.

    Nandini said:
    February 18, 2010 at 1:36 am

    Hi Pratibha,

    I tried your potato capsicum bhath recipe and it came out very well. Thanks for sharing your recipe!!


      prathibalrao responded:
      February 19, 2010 at 8:39 pm

      Hi Nandini,

      Thanx a lot for your feed back which is really welcome.

    Anjali said:
    February 26, 2010 at 8:18 pm

    I made this for lunch yesterday.A different taste, i liked it although.

      prathibalrao responded:
      February 27, 2010 at 9:16 pm

      Hi Anjali,

      This is a unique one with a wow flavour!!!!

    Madhuri T said:
    March 26, 2010 at 2:39 am

    Hi Mrs.Rao,

    I have tried your recipe and it was delicious.Can you please post a picture of your measurement cup for rice.

    Thank You so much for your recipe it is tasty and different.

      prathibalrao responded:
      March 26, 2010 at 7:53 am

      Hi Madhuri,

      i will put up a pictorial of the cup thru my mail later on.

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